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I certainly have been into the pumpkins this season and next on my list was this recipe for a sour cream pumpkin coffeecake that I recently saw on Megan's Cookin. You just can't go wrong with coffeecakes and with the layer of pumpkin and a streusel topping I immediatly knew that I would have to make this one. I used the recipe pretty much as it was, though I replaced some of the flour with whole wheat flour and of course I used my own home made pumpkin puree. The ingredient list may be a little long but this coffeecake is pretty easy to make with the hardest part being waiting for it to cool down enough to get into it. The coffeecake was nice and light and the layer of pumpkin kept it nice and moist. I really enjoyed the layer of pumpkin pie filling and using part of the streusel topping with the pumpkin layer was a nice touch. I am looking forward to breakfasts this week!

Directions:
1. Mix the flours, baking powder and soda in a bowl.
2. Cream the butter and sugar in another bowl.
3. Mix the vanilla extract and eggs into the butter and sugar.
4. Mix 1/2 of the dry ingredients into the wet followed by 1/2 of the sour cream and repeat.
5. Mix the pumpkin puree, egg, sugar and spices in yet another bowl.
6. Mix the flour, rolled oats, brown sugar, cinnamon and butter until they for crumbs.
7. Mix the nuts into the streusel.
8. Pour half of the batter into a greased 8x8x2 inch baking dish for a thicker cake as seen above or a 9x13x1.5+ for an thinner cake.
9. Sprinkle on half of the streusel.
10. Pour the pumpkin mixture on next.
11. Pour the remaining batter on top.
12. Sprinkle on the remaining streusel.
13. Bake in a preheated 350F until a toothpick pushed in to the center comes out clean, about 45-60 minutes for the 8x8x2 inch baking dish or 35-45 minutes for a 9x13x1.5+ baking dish.

I'm so glad you made this coffeecake. It's one of my very favorites and I've been making it for years. The ingredient list does look long now that I look at it but it is really easy. Glad you enjoyed and thanks for the shoutout! Now, I'll go back to my boring cereal ;)

I saved this recipe since I hadn't had a chance to use any pumpkin this fall season. I made it last night, and unfortunately it probably won't be repeat experience. It's not an untasty cake, but it's just not good enough to be worth it.

I was confused about what size of pan to cook it in... I first tried a 9x13, but there didn't seem to be enough batter for two layers, so then I tried a 9x9, but then there was too much pumpkin and streudel. Since baking, I assume a 9x13 pan was correct because the batter lofts quite a lot.

My roommate didn't enjoy the texture, and I wish I had added less clove. It was a slighlty involved cake and the layers were fun because of the novelty, but I think I'll find something else to do with pumpkin next time.

This cake was amazing, all the people I served it to raved about it. I did make it in a 9x13 pan, and though the bottom layer is very thin and the top layer (of batter) is somewhat sparse, it comes out perfectly in the end. Cooked it for about 37+ minutes. Thank you for sharing!

I also went with the 9x13 and while it seemed sparse when I put it on, it turned out fantastic. So very moist and the contrast of the soft, warm pumpkin and the crunchy strudel on top was terrific. Gladly make it again.

this recipe looks excellent, but the recipe's super unclear. i mixed all the ingredients wrong because i wasn't sure how many eggs to add to which batter, and that was the least of my confusion! maybe chalk it up to inexperience, but i wish the measurements were more clearly stated in the stepwise directions. ):

Anonymous: I try to keep all of the ingredients in the order that they appear in the directions. This way you can easily just go down the list from top to bottom as you encounter them in the directions.

Do you have to refrigerate leftovers? That pumpkin layer sounds rather like pumpkin pie filling, and we always refrigerate pumpkin pies. I do wish every recipe was required to list how to store leftovers. so many recipes like carrot cake with cream cheese icing, pecan pies and lemon bars with their eggy filling, marble swirl brownies with cream cheese swirl inside... they probably always need to be refrigerated, but most recipes do not say what to do, yet on something obvious like cheesecake, will say store leftovers in fridge. What is your thinking on these types of desserts?

I absolutely love your recipes and try to follow most of them.. I am a vegetarian, and do not consume egg as well.. I find it difficult to follow few recipes where the number of eggs used are more than 2, as in that case it becomes difficult to use a replacement.

Could you please share few eggless bakes.. specially this coffee cake sounds awesome and I so want to try this one.. Would it be possible for you to come up with an eggless coffee cake recipe ?

I made this fabulous cake and it was AMAZING! I used 100% all- purpose flour and I didn't have cloves so I used all spice instead. Thank you for this recipe. I posted about it on my blog today. :)http://tinaschic.com/2013/11/pumpkin-coffee-cake/

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About Me

I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.